Turkey Neck Soup
Warm your soul with this hearty and flavorful Turkey Neck Soup, a comforting dish packed with wholesome ingredients and rich, savory goodness. Slowly simmered to perfection, this soup features tender turkey necks, vibrant carrots, celery, and potatoes, all infused with aromatic garlic, thyme, and paprika for a deliciously fragrant broth. The turkey necks are browned to add depth, then cooked low and slow until the meat is fall-off-the-bone tender. Whether served as a hearty main course or a cozy starter on a chilly day, this nourishing soup is simple to make yet deeply satisfying. Perfect for meal prep or feeding a crowd, this homemade turkey neck soup will keep you coming back for seconds!
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Ingredients
- 2 pounds turkey necks
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 3 medium celery stalks
- 3 large garlic cloves
- 3 medium potatoes
- 8 cups water or chicken broth
- 2 leaves bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Directions
Step 1
Heat olive oil in a large soup pot over medium heat.
Step 2
Rinse turkey necks and pat them dry with paper towels. Add the turkey necks to the pot and brown them on all sides, about 5-7 minutes. Remove them from the pot and set aside.
Step 3
Dice the onion, slice the carrots and celery, mince the garlic, and peel and cube the potatoes.
Step 4
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
Step 5
Stir in the minced garlic and sauté another 1-2 minutes until fragrant.
Step 6
Add the browned turkey necks back into the pot, along with the potatoes, water or chicken broth, bay leaves, dried thyme, paprika, salt, and black pepper.
Step 7
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
Step 8
Check the turkey necks for tenderness; the meat should easily fall off the bones. Remove the turkey necks from the pot, allow them to cool slightly, then shred the meat off the bones. Discard the bones and return the shredded meat to the soup.
Step 9
Taste and adjust seasoning, if needed. Remove the bay leaves.
Step 10
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
| Serving size | 3960.1 grams (3960.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3175 |
| Total Fat 189.80g | 243% |
| Saturated Fat 51.20g | 256% |
| Polyunsaturated Fat 2.90g | |
| Cholesterol 844mg | 281% |
| Sodium 3413mg | 148% |
| Total Carbohydrate 173.70g | 63% |
| Dietary Fiber 25.90g | 93% |
| Total Sugars 25.40g | |
| Protein 186.50g | 373% |
| Vitamin D 0IU | 0% |
| Calcium 398mg | 31% |
| Iron 23mg | 130% |
| Potassium 6448mg | 137% |
Source of Calories